食品科学 ›› 2008, Vol. 29 ›› Issue (8): 704-709.

• 专题论述 • 上一篇    下一篇

宰后肉的嫩化机制及其影响因素

吕东坡,胡永金, 朱仁俊,葛长荣   

  1. 云南农业大学食品科学技术学院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Influence Factors and Mechanism of Tenderization of Postmortem Animal Skeletal Muscle

LU Dong-Po , HU  Yong-Jin, ZHU  Ren-Jun, GE  Chang-Rong   

  1. College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 宰后肉类的后期成熟和嫩化处理,是改善肉品质(嫩度)的关键环节。本实验阐述了影响宰后肉嫩度的因素(pH值、胶原蛋白和钙激活酶)和相关嫩化机理(有机酸、电刺激、盐类、外源酶和内源酶、超声波、高压和吊挂拉伸的嫩化机理)。

关键词: 嫩化机理, 影响因素, 嫩度, 肉, 宰后

Abstract: The tenderization treatment and late maturity of postmortem animal skeletal muscle are the key steps to improve the quality of meat(especially tenderness). This paper expounded the influence factors of tenderization(pH,collagen and calcium-activated enzyme) and the mechanisms of postmortem animal skeletal muscle by organic acids,electrical stimulation,salts,exogenous and endogenous enzymes.

Key words: mechanism of tenderization, influence factors, tenderness, meat, postmortem ..